Thai-Style Chicken & Creamy Slaw Bowl

Name: Thai-Style Chicken & Creamy Slaw Bowl with Sweet Chilli Sauce & Coriander
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: olive oil; 1 carrot; 1 cucumber; ½ lemon; 1 packet chicken breast strips; 1 packet ginger paste; 1 tbs sesame oil; ½ tbs soy sauce; ½ tsp brown sugar; 1 sachet Southeast Asian Spice Blend; 1 packet cornflour; 1 tbs plain flour; 1 packet garlic aioli; 1 bag Shredded Cabbage Mix; 1 packet sweet chilli sauce; 1 bag coriander; 1 packet roasted peanuts

with Sweet Chilli Sauce & Coriander

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It’s a good idea to have an extra layer on you, but how about on tonight’s dinner? Let’s add layers upon layers of flavour by crusting the chicken in pumpkin seeds, our Aussie spice blend and golden breadcrumbs for a crunchy texture. Cook it up and serve with a tangy aioli.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Over 30g protein

•Calorie Smart

•Under 40g carbs

•Dietitian Approved

Allergens:

Sesame

•Gluten

•Soy

•Eggs

•Peanuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

cucumber

lemon

1 packet

chicken breast strips

1 packet

ginger paste

1 sachet

Southeast Asian Spice Blend

1 packet

cornflour

1 packet

garlic aioli

(Contains: Soy, Eggs; )

1 bag

Shredded Cabbage Mix

1 packet

sweet chilli sauce

1 bag

coriander

1 packet

roasted peanuts

(Contains: Peanuts; May be present: Tree Nuts, Gluten, Sesame, Milk, Soy. )

Not included in your delivery

olive oil

1 tbs

sesame oil

(Contains: Sesame; )

½ tbs

soy sauce

(Contains: Gluten, Soy; )

½ tsp

brown sugar

1 tbs

plain flour

(Contains: Gluten; )

Nutrition Values

Energy (kJ)2104 kJ

Fat24.6 g

of which saturates3.8 g

Carbohydrate30.2 g

of which sugars13.6 g

Protein37.2 g

Sodium949 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

• Grate the carrot. Thinly slice cucumber into half-moons. • Slice lemon into wedges. • Cut chicken breast strips into 2cm chunks.

• Add ginger paste to a large heatproof bowl. • In large frying pan, heat the sesame oil over high heat until just smoking, 30 seconds, then carefully pour hot oil over the ginger paste. • Add the soy sauce, brown sugar and a good squeeze of lemon juice. Mix well and set aside.

• In a medium bowl, combine chicken, Southeast Asian spice blend, a pinch of salt and a drizzle of olive oil. • Add cornflour and the plain flour and toss chicken to coat. • Return the frying pan to medium-high heat with enough olive oil to cover the base. • When oil is hot, dust off any excess cornflour from chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a paper towel-lined plate.

• To the bowl with the dressing, add roasted peanuts, garlic aioli, shredded cabbage mix, carrot and cucumber. Toss to coat and season to taste. • Divide creamy slaw between plates. • Top with Thai-style chicken and sweet chilli sauce. • Tear over coriander to garnish. Serve with any remaining lemon wedges. Enjoy!